I scream, you scream, we all scream for ice cream! Here 's a wonderful recipe for homemade strawberry ice cream! This one is my niece's favorite ice cream, of any sort, dairy or otherwise- so this one's for you Audrey!
Vegan Strawberry Ice Cream
1 1/2 pounds strawberries (fresh or frozen)
2 cups cashew cream, rice , almond, or coconut milk
1/2 tsp fine sea salt
If strawberries are fresh (that is preferable) rinse and hull. Toss strawberries with the sweeteners, and put aside to macerate for up to an hour. That step is optional, but makes a better strawberry flavor!!
Next, put all ingredients into the blender, or use a immersion blender and blend until smooth. Put into the fridge to fully cool, for at least an hour.
Use your ice cream maker as directed. My Krups recommends about 25 minutes. 
*The cashew cream renders the creamiest, most like dairy custard ice cream, because of the fat content. Using the cashew cream, and raw agave, makes this a raw dessert. A great combo, is half rice milk, with half coconut milk.
*The vanilla extract, kirsch liquor or orange liquor lend a depth of flavor, and the alcohol content helps to keep the ice cream scoop able after freezing in the freezer.
*The honey also adds a complexity to the sweetness of the ice cream, while also helping to keep the ice cream softer after freezing.
*If you omit the alcohol and/or the honey, allow plenty of time to defrost before scooping after it's been put in the freezer!
I hope you, and your family enjoy this excellent treat, as much as we do!
Yours in health,
Natalie
